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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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#16 | |
We have to go back, Kate!
Join Date: Apr 2004
Location: Yorkshire
Posts: 25,964
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I really don't like the uber skinny pastas. Don't like uber skinny noodles either, or rice noodles. Pasta has to have some substance to it for me. Too wormy else.
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#17 |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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Lightly chewy pasta also still has the flavor in it. That's essential. Food should stimulate at least one sense besides heat.
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#18 |
polaroid of perfection
Join Date: Sep 2005
Location: West Yorkshire
Posts: 24,185
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That's why FSM invented chillies.
They can stimulate your tongue, nose and eyes too.
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#19 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
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I made spaghetti carbonara yesterday with No. 4 spaghetti. It went down well.
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#20 |
I hear them call the tide
Join Date: Dec 2005
Location: Perpetual Chaos
Posts: 30,852
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#4 spag?
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#21 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
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It's the size of the spaghetti. 4 is fairly thin, but not angel hair thin.
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#22 |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
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It does come in sizes. Changes the cooking time, and gives a rather different texture. Personally, I never got too excited about the difference.
Fettucini's flat surfaces mean I have to chase it around in the boiling pot more to keep it from sticking together like so much badly welded wrought iron. Clumps. Gotta de-clump.
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#23 |
Doctor Wtf
Join Date: Oct 2007
Location: Badelaide, Baustralia
Posts: 12,861
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A generous dash of olive oil helps prevent clumping. I figure you probably know, but ... meh, eh?
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#24 |
lobber of scimitars
Join Date: Jul 2001
Location: Phila Burbs
Posts: 20,774
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I grew up in the Midwest. Food shouldn't have adventurous flavor. Or flavor, for that matter.
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#25 |
polaroid of perfection
Join Date: Sep 2005
Location: West Yorkshire
Posts: 24,185
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Is yours the region that came up with the 7-Up Recipe Book?
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#26 |
lobber of scimitars
Join Date: Jul 2001
Location: Phila Burbs
Posts: 20,774
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I think that may have been Texas.
But, 7-Up is a wonderful poaching liquid for fish and really zings up your Jello.
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#27 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
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There's a really simple recipe for scones using 7 up or lemonade as we call it here.
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#28 |
Encroaching on your decrees
Join Date: Feb 2004
Location: An island within the south-west coast of Scotland
Posts: 7,016
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Spill ...
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#29 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
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Ingredients:
1 cup of lemonade (not flat) 1 cup of cream 3 cups self-raising flour Handful of sultanas (optional) Method: Preheat oven to very hot 220°C. Mix flour, a few sultanas if used, cream and lemonade. Mixture will be soft Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter to cut scones. Brush tops with milk or a lightly beaten egg. Bake for about 10 minutes, or until tops are golden
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#30 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
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The recipe is so simple.
I'm going to try making it with ginger beer one day soon. I think that would be quite yummy. You can add any type of fruit or even cheese if you like cheese scones, instead of the sultanas. ![]()
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